Mexican "Rice"

1 head cauliflower (can sub quinoa)
3 cloves garlic
1/2 onion
1 shallot
1 jalapeño
1 tbsp olive oil
4 tbsp tomato paste
2 cups chicken broth
2 tsp chili powder
2 tsp oregano
1 tsp salt
Fresh cilantro for garnish

Cut the cauliflower into large chunks. Use a food processor to "rice" the cauliflower by pulsing as many times as needed. Dice up the garlic, onion, shallot and jalapeno. Saute garlic, onion, shallot and jalapeño in a skillet with coconut oil until soft.

Add in the tomato paste to the skillet and stir. Pour in the cauliflower and broth. Add in seasonings. Simmer until tender and the liquids boil down and evaporate.

If using quinoa: cook quinoa as directed using chicken broth instead of water. Add vegetables and seasonings and heat through.